Description
A comforting and flavorful dish that embodies the spirit of Louisiana cuisine, featuring kidney beans, spices, and andouille sausage.
Ingredients
- 1 pound dry kidney beans
- ¼ cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced garlic
- 6 cups water
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried sage
- 1 pound andouille sausage, sliced
- 4 cups water
- 2 cups long-grain white rice
Instructions
- Gather all ingredients.
- Rinse beans and soak in a large pot of water overnight.
- In a skillet over medium heat, heat olive oil. Cook the chopped onion, bell pepper, celery, and minced garlic for 3 to 4 minutes until fragrant.
- Rinse the beans and transfer them to a large pot with 6 cups of water.
- Stir the sautéed vegetables into the beans. Season with bay leaves, dried parsley, dried thyme, Cajun seasoning, cayenne pepper, and dried sage.
- Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 2 ½ hours.
- Stir the sliced andouille sausage into the beans and continue to simmer for an additional 30 minutes.
- Meanwhile, prepare the rice. Bring 4 cups of water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes.
- Serve the beans over steamed white rice.
Notes
For a creamier texture, mash a portion of the beans against the side of the pot during cooking. Adjust the amount of cayenne pepper based on heat preference.
